Simple Way to Make Any-night-of-the-week Crispy Tofu and Pork

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The ingredients needed to make Crispy Tofu and Pork:

1. Make ready 1 firm tofu cut into strips
2. Take 250 g-500g pork belly cut into strips
3. Prepare 5 tablespoons Soy sauce approx
4. Get Spring onions approx 1 teaspoon or depends on your liking
5. Make ready 1 pc bird’s eye chili cut in small pieces
6. Take 1 dash sugar
7. Take 4 tablespoons approx white vinegar
8. Prepare 1 bit of oil

Mince the pork, cut the green pepper and hot peppers into segments, put the starch in the bowl, add half a bowl of water, mix well, and adjust to water starch. Add water to the pot and boil, add a little salt, pour the tofu and cook for a few minutes, then take them out of the pot and set aside. Mapo Tofu, which means Pockmarked Lady Tofu (poor lady… she makes awesome tofu and she's remembered for her skin?), is ground pork that is broken up and fried until crispy, then simmered with pillowy soft squares of tofu in a thick, spicy and sweet sauce fragrant with garlic and ginger served over hot rice to soak up (as my sister says) all the glistening pork fat goodness. Season with salt on both sides.

Steps to make Crispy Tofu and Pork:

1. Slice the tofu into strips, spray oil in air fryer first to prevent sticking and put the tofu in airfryer at 200deg celcius temperature in 20mins. Spray also some oil on top of the tofu. You can make it longer if you want it to be crispier.
2. Then after tofu is cooked. Put the pork strips in air fryer at same temperature for 15mins. No need to add as it will render its own oil in the fryer.
3. After both are done set aside and make the sauce separately mixing the soy sauce, vinegar, spring onions, sugar and a bit of birds eye chili. Save some spring onions and birds eye chili for topping.
4. Then pour over the sauce on the tofu and pork and garnish with the spring onions and birds eye chili then serve

Mapo Tofu, which means Pockmarked Lady Tofu (poor lady… she makes awesome tofu and she's remembered for her skin?), is ground pork that is broken up and fried until crispy, then simmered with pillowy soft squares of tofu in a thick, spicy and sweet sauce fragrant with garlic and ginger served over hot rice to soak up (as my sister says) all the glistening pork fat goodness. Season with salt on both sides. Heat a pan over medium heat. Cook roast pork and stir occasionally, until the oil releases. Pan fry the tofu until both sides are brown.

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